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2 Comments

  1. Reply
    Tom April 26, 2015

    Very, very good show. Great to know that there is such an institution in this area – that really cares about art.
    I couldn’t resist a jar of your pickles, but found myself in a dilemma over whether opening them would nullify their power as an artwork. In the end I couldn’t help myself – they taste superb – any chance of the recipe, although I suspect you don’t divulge the secrets of how your works are made.

  2. Reply
    Ronald Jugg January 13, 2017

    Thanks Tom, and sorry for the late reply – Peggy said it was my turn to answer and I thought it was hers, so the dispute rumbled on a bit like when I’ve downed too many of those delicious onions. Needless to say, I’m afraid the recipe is a closely guarded family secret, handed down from great great great grandma Jugg. She was a strong minded woman (and an early pioneer to my great country) who guarded her recipes zealously, and who, despite causing a stink amongst her fellow settler folk traded her pickled onions with native Americans way back when, so the chances of you getting me to divulge that are about as great as my countryfolk electing some

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